Rich, creamy, and loaded with flavor, this one pot vegan mushroom stroganoff is ready to devour in less than 30 minutes and is a guaranteed crowd pleaser. So quick and easy (to make and clean up!), this recipe is the ultimate comfort food and the perfect savory dinner for fall and winter!
This recipe is inspired by and a spin off of traditional Russian cuisine. If you've never heard of stroganoff (or storganov), it's an authentic Russian dish that is traditionally made with beef, egg noodles, and a gravy-like sour cream sauce. To make this recipe vegan, we'll be using mushrooms instead of beef to achieve that meaty texture and egg free pasta! Beef stroganoff recipes also often use canned cream of mushroom soup, we will not be using that either.
This creamy pasta dish is meatless, vegetarian/vegan, dairy free, nut free, egg free, and can easily be made gluten free. Although quite a departure from it's inspiration, I promise you'll be going back for seconds...I personally go back for thirds. 😂
- Garlic & Shallot: together these create the perfect base for this stroganoff and add a TON of flavor.
- Mushrooms: it wouldn't be mushroom stroganoff without 'em! We'll be using a mix of cremini and shiitake mushrooms. Using different varieties of mushrooms help to give that meaty texture that a traditional stroganoff has.
- Flour: this will act as a thickener for the sauce. I used all-purpose flour but you can definitely use a gluten free alternative!
- White Wine: a dry white wine is ideal! You can buy white cooking wine or use your favorite chardonnay or pinot grigio. Adding white wine helps the veggies to stay tender and enhances the flavor of the dish.
- Fresh Herbs: we'll be using fresh thyme to enhance the flavor. If you'd like to use dried thyme, use one teaspoon per tablespoon of fresh thyme, as it's much more potent.
- Soy Sauce or tamari: to a saltiness and enhance the umami flavor.
- Vegetable Broth or vegan beef broth: we'll be using a ton in order of it! Don't worry, the pasta is going to absorb it all up and we'll be left with the perfect amount of sauce. Vegetable or vegan beef broth also provides a rich, delicious flavor to the dish.
- Nutritional Yeast: to add a cheesy flavor (and a ton of vitamins).
- Dijon Mustard: for flavor.
- Vegan Sour Cream: sour cream is a must have ingredient in any stroganoff recipe. It provides flavor and makes the sauce extra creamy and a smooth. There are many vegan options but my favorite is the Follow Your Heart.
- Pasta: duh!! Traditional stroganoff uses egg noodles, but we'll be using just regular pappardelle in order to make this recipe vegan. You can definitely use gluten free pasta as well.
This mushroom stroganoff comes together in one pot in under 30 minutes!
- Start by heating a large pot or dutch oven over medium high heat. Melt butter and add in the shallot and garlic. Sauté for 2-3 minutes until fragrant and the shallot is translucent.
- Add in the mushrooms and cook for -10 minutes, or until golden brown and crispy. If the mushrooms are severely crowded, take half of them out and cook in 2 separate batches.
- Deglaze by adding in the white wine and let simmer for another 1-2 minutes to allow the alcohol to cook off. Sprinkle the flour over the mushrooms, shallots, and garlic and stir constantly for 1-2 minutes until no large clumps remain. The flour (along with the vegan sour cream) is what will thicken the sauce.
- Add in the soy sauce, dijon mustard, and nutritional yeast and mix well until combined. Slowly stir in the vegetable broth and bring to a simmer. Add in the pasta and cook for 7-9 minutes, or until the pasta is al dente, stirring occasionally. By then, the vegetable broth should be soaked up/evaporated and you should be left with a saucy consistency, rather than a soupy consistency.
- Remove the pot or dutch oven from the heat and stir in the vegan sour cream and vegan parmesan cheese. Season with salt & pepper to your preference and serve immediately with a sprinkle of fresh thyme, for garnish.
Variations & Substitutions
I love this recipe as is, but you can definitely switch up a few things and still get delicious results:
Make this vegan mushroom stroganoff gluten free by using gluten free pasta, gluten-free flour, and tamari. Any gluten free flour will work to help thicken the sauce but I recommend sticking with 1-to-1 gluten free all purpose flour, tapioca, or cassava flour.
Replace the vegan sour cream with vegan cream cheese, vegan yogurt, cashew cream, or coconut milk. Any of these will still result in a thick and creamy stroganoff sauce.
Use sherry or red cooking wine instead of white wine. It will give the dish a slightly more robust flavor.
Make this recipe oil free by replacing the vegan butter with a splash of vegetable broth.
If you'd like to make the sauce separately, reduce the amount of vegetable broth to 1 ½ cups. Even though you'd have a bit more to clean up, the benefit of making the stroganoff sauce on its own is that you could serve it over something else, like rice or mashed potatoes, everyone has control over the amount of sauce they add to their dish, and you can store/freeze it for future use.
Make this stroganoff without mushrooms by replacing the mushrooms with tofu or plant-based beef. Using plant-based beef will give you a more 'traditional' beef stroganoff tasting recipe.
- To make perfectly sautéed mushrooms that are flavorful, golden, and crispy (and have a meat-like texture) rather than soggy:
- Don't wash your mushrooms, just wipe them down with a paper towel to remove any dirt. Mushrooms are very porous and absorbent, so if you wash them with a ton of water, they're going to suck that water up and you'll be left with soggy mushrooms.
- Don't overcrowd the pot. Make sure you're using a nice large pot or dutch oven for this recipe so you have room to spread out your mushrooms. If they're overcrowded, they'll start steaming, resulting in squishy mushrooms. Break it up into batches if you have to.
- Leave them alone! Once you add the mushrooms to the pot, leave them alone. If you're constantly stirring them, they won't brown. Give them a stir every 3-4 minutes instead, to ensure they don't burn or get stuck to the pot.
- Don't add salt to the mushrooms right away. Adding salt will draw out the natural moisture in the mushrooms and cause them to steam rather than sear. If you're going to add salt, do it once they're already browned or when the entire recipe is complete.
- Cook on a medium-high heat when sautéing the mushrooms for the best texture and browning.
- Use a medley of mushrooms. Having a variety of mushrooms will you the most meaty texture and the best umami flavor. This recipe calls for a mix of cremini mushrooms and shiitake mushrooms, but feel free to add even more (button mushrooms, diced portobello mushrooms, oyster mushrooms, or maiitake mushrooms would all be great additions).
- Use a textured, short pasta or a flat, wide pasta, as either of those will hold the creamy sauce best.
- Be sure to stir and test the pasta every few minutes to ensure it doesn't stick to the bottom and that it's not overcooked, we're after al dente!
Mushroom stroganoff will stay fresh in the fridge for up to 5 days. Because it's made in one pot and the pasta and sauce can't be separated, I don't recommend freezing it. If you did prepare the sauce separately, the sauce can be frozen for up to 2 months.
To reheat, add to a sauce pan with a splash of veggie broth and cook until warmed through. You could also microwave it!
If you're making the stroganoff sauce separately, you could pair it with pasta, rice, mashed potatoes, and/or veggies! Don't forget a glass of wine!
A stew resembles more of a soup, whereas stroganoff resembles a sauce.
Other recipes you might like:
Creamy Vegan Mushroom Stroganoff
- 3 tablespoons (45 g) vegan butter
- 1 (55 g) shallot minced
- 6 (25 g) garlic cloves minced
- 1 ½ pounds (650 g) mushrooms (a mix of cremini and shiitake)
- 3 tablespoons (22.5 g) all purpose flour
- ½ cup (120 mL) white cooking wine or your favorite dry white wine
- 1 tablespoon (15 mL) soy sauce
- 3 tablespoons (11.25 g) nutritional yeast
- 1 teaspoon (5 g) dijon mustard
- 5 cups (40 oz) veggie broth
- 12 ounces (340 g) pappardelle or pasta of choice
- ¾ cup (180 g) vegan sour cream
- ¼ cup (56 g) vegan parmesan
- salt and pepper to taste
- Start by heating a large pot or dutch oven over medium high heat. Melt butter and add in the shallot and garlic. Sauté for 2-3 minutes until fragrant and the shallot is translucent.3 tablespoons vegan butter, 1 shallot, 6 garlic cloves
- Add in the mushrooms and cook for 8-10 minutes, or until golden brown and crispy. If the mushrooms are severely crowded, take half of them out and cook in 2 separate batches.1 ½ pounds mushrooms
- Deglaze by adding in the white wine and let simmer for another 1-2 minutes to allow the alcohol to cook off.½ cup white cooking wine
- Sprinkle the flour over the mushrooms, shallots, and garlic and stir constantly for 1-2 minutes until a roux is formed (it should look like a thick paste or dough) and the flour cooks down a bit.3 tablespoons all purpose flour
- Add in the soy sauce, dijon mustard, and nutritional yeast and mix well until combined. Slowly stir in the vegetable broth and bring to a simmer.1 tablespoon soy sauce, 3 tablespoons nutritional yeast, 1 teaspoon dijon mustard, 5 cups veggie broth
- Add in the pasta and cook for 7-9 minutes, or until the pasta is al dente and you're left with a sauce (rather than a soupy consistency), stirring occasionally.12 ounces pappardelle
- Remove the pot or dutch oven from the heat and stir in the vegan sour cream and vegan parmesan cheese. Season with salt & pepper to your preference and serve immediately with a sprinkle of fresh thyme, for garnish. Enjoy!!¾ cup vegan sour cream, ¼ cup vegan parmesan, salt and pepper